Hasil Pencarian - Samooel Jung

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  1. 1
    Quality characteristics of the enhanced beef using winter mushroom juice

    Quality characteristics of the enhanced beef using winter mushroom juice oleh Yun-Sang Choi, Kyung Jo, Seonmin Lee, Hae In Yong, Samooel Jung

    Diterbitkan 2020-05-01
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  2. 2
    Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periods

    Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periods oleh Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi, Samooel Jung

    Diterbitkan 2023-05-01
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  3. 3
    Separation of Phosvitin from Egg Yolk without Using Organic Solvents

    Separation of Phosvitin from Egg Yolk without Using Organic Solvents oleh Samooel Jung, Dong Uk Ahn, Ki Chang Nam, Hyun Joo Kim, Cheorun Jo

    Diterbitkan 2013-11-01
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  4. 4
    Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

    Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review oleh Tae-Kyung Kim, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi

    Diterbitkan 2021-04-01
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  5. 5
    Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

    Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate oleh Hae in Yong, Tae-Kyung Kim, Young-Boong Kim, Samooel Jung, Yun-Sang Choi

    Diterbitkan 2020-01-01
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  6. 6
    Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review

    Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review oleh Tae-Kyung Kim, Hae In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi

    Diterbitkan 2021-07-01
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  7. 7
    Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage

    Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage oleh Hyun-Joo Kim, Mingu Kang, Hae In Yong, Young Sik Bae, Samooel Jung, Cheorun Jo

    Diterbitkan 2013-04-01
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  8. 8
    Quality characteristics and protein digestibility of Protaetia brevitarsis larvae

    Quality characteristics and protein digestibility of Protaetia brevitarsis larvae oleh Seonmin Lee, Yun-Sang Choi, Kyung Jo, Tae-Kyung Kim, Hae In Yong, Samooel Jung

    Diterbitkan 2020-09-01
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  9. 9
    Recent strategies for improving the quality of meat products

    Recent strategies for improving the quality of meat products oleh Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Yun-Sang Choi, Samooel Jung

    Diterbitkan 2023-09-01
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  10. 10
    Reducing lesion incidence in pork carcasses by heating foot-and-mouth disease vaccine before injection

    Reducing lesion incidence in pork carcasses by heating foot-and-mouth disease vaccine before injection oleh Jaesung Cho, Eun Young Ko, Kyung Jo, Seonmin Lee, Sungbong Jang, Minho Song, Samooel Jung

    Diterbitkan 2020-04-01
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  11. 11
    Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers

    Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers oleh Kyung Haeng Lee, Samooel Jung, Hyun Joo Kim, Il Suk Kim, Jun Heon Lee, Cheorun Jo

    Diterbitkan 2012-11-01
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  12. 12
    Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

    Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail oleh Dinesh D. Jayasena, Samooel Jung, Amali U. Alahakoon, Ki Chang Nam, Jun Heon Lee, Cheorun Jo

    Diterbitkan 2015-04-01
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  13. 13
    Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

    Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam oleh Se-Myung Kim, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi

    Diterbitkan 2021-04-01
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  14. 14
    Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis

    Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichoto... oleh Tae-Kyung Kim, Hae In Yong, Samooel Jung, Jung-Min Sung, Hae Won Jang, Yun-Sang Choi

    Diterbitkan 2021-03-01
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  15. 15
    Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel

    Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel oleh Hyun Gyung Jeong, Jake Kim, Seonmin Lee, Kyung Jo, Hae In Yong, Yun-Sang Choi, Samooel Jung

    Diterbitkan 2023-09-01
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  16. 16
    Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

    Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems oleh Tae-Kyung Kim, Min Hyeock Lee, Hae In Yong, Samooel Jung, Hyun-Dong Paik, Hae Won Jang, Yun-Sang Choi

    Diterbitkan 2020-10-01
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  17. 17
    Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

    Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat oleh Zbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, David L. Rutley, Samooel Jung, Soo Kee Lee, Cheorun Jo

    Diterbitkan 2014-02-01
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  18. 18
    Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin

    Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin oleh Tae-Kyung Kim, Min Hyeock Lee, Se-Myung Kim, Min Jung Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi

    Diterbitkan 2021-02-01
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  19. 19
    Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

    Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan oleh Se-Myung Kim, Tae-Kyung Kim, Su-Kyung Ku, Min Jung Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi

    Diterbitkan 2020-07-01
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  20. 20
    Quality Variation of Pork Bellies by Cutting Manner and Quality Grade

    Quality Variation of Pork Bellies by Cutting Manner and Quality Grade oleh Pil-Nam Seong, Jeong-Ah Lee, Dong-Heon Song, Hyun-Wook Kim, Dong-Gun Kim, Samooel Jung, Van-Ba Hoa

    Diterbitkan 2024-09-01
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